• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ahead of Thyme logo

  • Home
  • About
    • About Me
    • Work With Us
    • Press
  • Recipes
  • Shop
  • Resources
    • Food Blogger Business School
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Sauce » Small Batch Strawberry Jam (No Pectin)

    Small Batch Strawberry Jam (No Pectin)

    2 Comments

    1K Shares
    Pin1K
    Yum2
    Share
    Tweet2
    More
    Jump to Recipe·Print Recipe

    Quick and easy Small Batch Strawberry Jam is so simple to make in one pot with just three ingredients — fresh strawberries, sugar, and lemon juice. No pectin needed, no complicated steps. Just a little time on the stove turns this trio into a glossy, thick jam bursting with real strawberry flavor. It’s naturally sweet, slightly tangy, and incredibly addictive.

    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com

    You’ll be amazed at how satisfying it is to make your own jam at home. Once you try it, store-bought will never taste the same. This homemade jam is versatile, too and perfect for spreading on toast and pancakes, drizzling over ice cream, spooning onto biscuits, or pairing with cheese on a charcuterie board. Or just eat it straight from the jar. Yes, it’s that good.

    Why You’ll Love This Small Batch Strawberry Jam Recipe

    • Just three ingredients. All you need are fresh strawberries, granulated sugar, and lemon juice. No added preservatives or pectin — just simple pantry staples that let the fruit shine.
    • Quick and fuss-free. This jam comes together in less than 30 minutes and uses just one pot. It’s the perfect introduction to canning or small batch preserving.
    • Incredibly flavorful. Cooking the strawberries down intensifies their flavor, while the lemon juice balances the sweetness and adds brightness. It tastes like summer in a jar.
    • Small batch = less waste. This recipe makes about 1 cup of jam, so it’s perfect when you have a small amount of fruit or just want a quick homemade treat.
    • Endlessly versatile. Enjoy it on toast, scones, yogurt, desserts, or even savory dishes like grilled cheese or roasted meats.
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com

    Ingredient Notes

    To make this Small Batch Strawberry Jam, you will need the following ingredients (full measurements in recipe card below):

    • fresh strawberries - I used small strawberries that we picked at a local farm. They were incredibly ripe and perfect for jam. You can also substitute with frozen strawberries that have been thawed and drained.
    • sugar - adds extra sweetness and also helps the jam set. You can also use coconut sugar or cane sugar.
    • lemon juice - fresh lemon juice gives the best flavor, but you can use bottled lemon juice as well. It helps balance out the sweetness in the jam.

    You will also need measuring cups and spoons, medium saucepan, wooden spoon or spatula, clean jar with lid (like a mason jar).

    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com

    How to Make the Best Small Batch Strawberry Jam without Pectin

    1. Combine the ingredients. In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com
    1. Cook. Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com
    1. Cool down and store. Turn off the heat and keep stirring to cool it down a bit. Pour the jam into a mason jar and allow to cool down to room temperature. Seal the jar and store in the refrigerator.
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com

    How to Tell When Homemade Jam is Ready

    The jam is ready when it thickens to a jam-like consistency. There are a couple ways to test whether your strawberry jam is perfectly set and ready to store.

    1. Drip test: To test for readiness, scoop out a small spoon of jam and place it on a cold plate. Tilt the plate vertically. If the jam drips down quickly from the plate, you need to continue cooking the jam for a few more minutes. If the jam sets on the plate or slowly moves down off the plate, that means it’s ready for storage.
    2. Spoon test: Another test is to coat the back of a spoon and draw a line through it with your finger. If the line holds, it’s done. You can also test using a thermometer (around 220°F). The jam will continue to thicken slightly as it cools, so avoid overcooking to prevent a stiff texture.

    Recipe Variations

    • Add herbs. Stir in a few sprigs of fresh basil, thyme, or mint while cooking for a unique twist.
    • Make it chunkier. Lightly mash the strawberries with a potato masher, or skip mashing altogether for a rustic, chunky jam.
    • Boost the citrus. Add lemon zest for extra brightness or substitute half the lemon juice with orange juice for a sweeter finish.
    • Add vanilla. A splash of vanilla extract can enhance the richness and round out the flavor.
    • Spice it up. Add a pinch of ground cardamom or cinnamon for a warm, unexpected note.

    How to Serve

    There are so many ways to serve your homemade strawberry jam. Try it with:

    • Toast: Sourdough, Brioche Bread, Bagels, or Ciabatta Rolls.
    • Biscuits: Buttermilk Biscuits or Glazed Lemon Blueberry Scones
    • Oatmeal: Baked Oatmeal, Porridge, or Oatmeal Breakfast Bars.
    • Parfaits: Fruit and Yogurt Parfait, Yogurt, and Homemade Granola.
    • Sweet breakfast: Pancakes, Waffles, or Crepes
    • Desserts: No Churn Vanilla Ice Cream, Classic New York Cheesecake, or Lemon Loaf with Lemon Glaze
    • Platters: Cheese Board or Charcuterie Platter

    For more recipe ideas, see our 50 Best Breakfast Ideas.

    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com

    Recipe Tips and Tricks

    • Use ripe strawberries. The riper the berries, the sweeter and more flavorful your jam will be. Avoid underripe or overripe fruit.
    • Mash as you cook. Use a spoon or masher to help break down the berries as they cook. This gives you control over the texture.
    • Simmer until thick. The jam is done when it coats the back of a spoon and runs slowly when dripped. It will thicken more as it cools.
    • Don’t skip the lemon juice. It’s essential for balancing flavor and helping the jam set without pectin.
    • Sterilize your jar. To extend shelf life, pour hot jam into a clean, sterilized jar and refrigerate once cooled.

    Storing and Freezing Instructions

    How to Store

    Store strawberry jam in a clean, airtight container in the fridge for up to 2 weeks. Let it cool completely before sealing and storing. For longer storage, use proper canning methods.

    How to Freeze

    Let jam cool completely, then transfer to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before using.

    FAQ

    How do I know when the jam is ready?

    Continue to cook the jam until it visibly thickens and slowly drips from your spoon in a syrupy ribbon. It should mound slightly when dropped onto a cold plate. If you're unsure, spoon a little onto a chilled dish and run your finger through it — if it leaves a clean path that doesn’t fill in, it’s ready. The jam will firm up more as it cools, so avoid overcooking to prevent a rubbery texture.

    Do I need pectin?

    No, pectin is not required in this recipe. Strawberries naturally contain a small amount of pectin, and the lemon juice enhances that effect to help the jam set. Simmering the fruit and sugar long enough allows the mixture to thicken without the need for commercial pectin, resulting in a softer, more natural consistency with a purer strawberry flavor

    Can I use frozen strawberries?

    Yes, thaw and drain them first. Frozen strawberries release more moisture than fresh ones, so you’ll need to simmer the jam a bit longer to reach the desired consistency. This may slightly change the texture, but the flavor remains delicious and vibrant. It's a great option when fresh berries aren't in season or if you want to use up a bag of frozen fruit from the freezer.

    Can I double or triple the recipe?

    Yes, you can scale up this recipe to make a larger batch. Just make sure to use a wide, heavy-bottomed pot to help the mixture reduce evenly, and adjust the simmering time as needed. Larger batches may take longer to thicken, and it’s important to stir frequently to prevent burning. Be mindful that increasing the recipe may slightly alter the texture, but the jam will still be delicious and spreadable.

    More Strawberry Recipes

    • 25 Best Strawberry Recipes
    • Strawberry Cupcakes
    • Strawberry Compote
    • Chocolate Covered Strawberries
    • Strawberry Sorbet
    • Strawberry Lemonade

    Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

    Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com

    Small Batch Strawberry Jam (No Pectin)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sam | Ahead of Thyme
    • Total Time: 40 minutes
    • Yield: 2 cups jam
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Quick and easy Small Batch Strawberry Jam is so simple to make in one pot with just three ingredients — fresh strawberries, sugar, and lemon juice. No pectin needed, no complicated steps. Just a little time on the stove turns this trio into a glossy, thick jam bursting with real strawberry flavor. It’s naturally sweet, slightly tangy, and incredibly addictive.


    Ingredients

    • 1 pound fresh strawberries, washed and hulled
    • 1 cup granulated sugar
    • 2 tablespoons fresh lemon juice

    Instructions

    1. In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.
    2. Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.
    3. Turn off the heat and keep stirring to cool it down a bit. Pour the jam into a mason jar and allow to cool down to room temperature. Seal the jar and store in the refrigerator.

    Notes

    How to check if the jam is ready: There are a few ways to test whether your strawberry jam is perfectly set and ready to store. First, your mixture will start to thicken. To test for readiness, scoop out a small spoon of jam and place it on a cold plate. Tilt the plate vertically. If the jam drips down quickly from the plate, you need to continue cooking the jam for a few more minutes. If the jam sets on the plate or slowly moves down off the plate, that means it’s ready for storage.

    How to store: Store strawberry jam in a clean, airtight container in the fridge for up to 2 weeks. Let it cool completely before sealing and storing. For longer storage, use proper canning methods.

    How to freeze: Let jam cool completely, then transfer to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before using.

    • Prep Time: 5 minutes
    • Wait Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Sauce
    • Method: Stovetop
    • Cuisine: American

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    Quick and easy, homemade Small Batch Strawberry Jam is so simple to make in one pot with just 3 ingredients and no pectin. It's sweet, glossy, and thick. | aheadofthyme.com
    Small Batch Strawberry Jam (No Pectin)
    1K Shares
    Pin1K
    Yum2
    Share
    Tweet2
    More
    « Spicy Cumin Lamb Noodles
    Easy Vegetable Stir Fry »

    Stay Updated

    Subscribe now to receive all the latest recipes, tips and news directly to your inbox.
    * indicates required
    How often would you like to receive recipe updates

    Food Blogger Business School | foodbloggerbusinessschool.com

    Food Blogger Business School

    A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business

    in less time and without posting endless content until you burn out.

    LEARN MORE

    Reader Interactions

    Comments

    1. Carlee says

      July 15, 2020 at 2:15 pm

      This is my new go to jam recipe. I also made a blackberry jam with this recipe and it was amazing.

      Reply
      • Sam | Ahead of Thyme says

        July 16, 2020 at 1:04 pm

        That makes me so happy! So glad you liked the recipe! Blackberry jam sounds so good!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Welcome!

    Quick and easy recipes for the everyday home cook, using fresh, seasonal and wholesome ingredients -- from healthy meals to take-out to comfort foods. | aheadofthyme.com

    Hi, we're Sam and Dan! We like to help busy people eat real food that tastes good. Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. Read more about us

    Stay Updated

    Subscribe now to receive all the latest recipes, tips and news directly to your inbox.
    * indicates required
    How often would you like to receive recipe updates

    Food Blogger Business School | foodbloggerbusinessschool.com

    Food Blogger Business School

    A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business

    in less time and without posting endless content until you burn out.

    LEARN MORE

    Footer

    ↑ back to top

    About Ahead of Thyme

    Hello and welcome! I'm Sam -- the founder of Ahead of Thyme, where we help busy people eat real food that tastes good. Here, you will find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. So stay a while, browse around, and make something tasty for dinner tonight.

    • RSS Feed
    • Instagram
    • Pinterest
    • Facebook
    • Twitter
    • YouTube

    Learn More

    • About Us
    • Work with Us
    • Shop
    • Privacy Policy
    • Contact
    • Food Blogger Business School
    • Newsletter

    Browse

    • 60+ Easy Dinners
    • 60+ Chicken Recipes
    • 25+ Ground Beef Recipes
    • 40+ Pasta Recipes
    • 50+ Bread Recipes
    • 25+ Air Fryer Recipes
    • Dessert

    As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

    Copyright © 2023 Ahead of Thyme Incorporated